“A sophisticated, grown-up pizza.Vegetarian and could be vegan if you use soy cheese.”
1 1/4 lbspotatoes
2garlic cloves, peeled and mashed to a paste
red pepper flakes, to taste
1/2 cuparugula leaf, stemmed and cut into strips( can substitute spinach)
Preheat oven to 350°F.
Peel potatoes and slice into thin rounds.
Arrange slices on lightly oiled baking sheet; brush with 2 Tbsp olive oil.
Bake 10 minutes, or until lightly browned.
Transfer to platter, salt to taste.
Increase oven to 500°.
Roll out pizza dough to 14 inch round, dust baking sheet with cornmeal, place dough on sheet.
Brush dough with 1 tbsp olive oil and 1/2 of the garlic paste; sprinkle with pepper flakes.
Arrange potatoes on crust, overlapping.
Brush remaining oil and garlic over potatoes, then sprinkle with cheese.
Bake for 20 minutes or until pizza is deep golden brown.
Remove from oven and sprinkle with arugula or spinach.
“I used triple the garlic as I found that 2 cloves really don;t mash up into the amount of paste needed to spread on the dough and on top of the potato layer. I also used more parmesan and arugula. Crisp and tasty, a garlic lovers treat!”
“I made this with the spinach. I thought it was pretty good, but my family wasn’t sold on it. Thanks for posting.”
“I added caramelized onions, thyme, and truffle oil, and increased the arugula. The amount of cheese was good for us. It sounded so delicious, but something was lacking. In fairness, I am giving no stars, since I suspect it could have been the new pizza crust I was trying that was the reason it didn’t work out.”